Been working on some home made bacon. I got a very nice piece of pork belly. Last week, I put it in a large freezer bag with some sugar (white granulated and brown), garlic, kosher salt, "pink" salt for curing, two jalapeno peppers and some black pepper. It sat in the fridge for eight days. I would turn it daily, so as the liquid came out, it would coat the meat. Today, I slow smoked it with cherry wood, in our stove top smoker. I brought it up to 150 internal over two hours. My god, it's good. Sliced off a couple of pieces and gently fried them up. I'm going to cut the rest up into lardons, and freeze them, for various dishes.
This was so easy, I'm definitely going to do this again, and experiment with some different flavorings.